Red Velvet Pound Cake

Name: Red Velvet Pound Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 16 servings
Ingredients: 1 cup butter, softened; 1/2 cup shortening; 3 cups sugar; 6 large eggs, room temperature; 2 bottles (1 ounce each) red food coloring; 1 teaspoon lemon extract; 1 teaspoon vanilla extract; 3-1/4 cups all-purpose flour; 1 tablespoon baking cocoa; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup 2% milk; ICING:; 1 package (8 ounces) cream cheese, softened; 1/4 cup butter or margarine, softened; 1/2 teaspoon vanilla extract; 3-3/4 cups confectioners' sugar; 1/2 cup chopped pecans, toasted

Total Time Prep: 30 min. Bake: 70 min. + cooling

Yield 16 servings

Test Kitchen Approved

This red velvet pound cake is moist, flavorful and finished with a layer of rich and tangy cream cheese frosting. For extra crunch (and good looks), sprinkle crushed pecans on top.

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup 2% milk
ICING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/2 cup chopped pecans, toasted

Directions

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

Nutrition Facts

1 piece: 639 calories, 30g fat (14g saturated fat), 123mg cholesterol, 281mg sodium, 87g carbohydrate (67g sugars, 1g fiber), 7g protein.

This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina

Recipe Creator